Vegan Lentil Stew with Hemp and Dandelions Recipe | Yummly
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Vegan Lentil Stew with Hemp and Dandelions

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Cooked in a countryside, at a hemp farm on an opened fire. Originally the recipe was for a baby food lentil stew. Then we added some upgrades in the process. Fire gave it a nice smoky taste.


  • 0.7 kilograms lentils
  • 1 kilogram potatoes
  • 7 kilograms carrots
  • 5 yellow onions
  • 6 roots (topinambur, Jerusalem artichoke)
  • 1 eggplant
  • 4 garlic (teeth)
  • chives (bundle of)
  • hemp oil
  • cumin
  • turmeric
  • coriander
  • pink salt
  • ground pepper
  • cayenne pepper
  • rye bread (no yeast)
  • olive oil
  • 15 liters Spring! Water
  • cherry
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    1. Get someone to prepare the fireplace and start the fire. Find a big cattle. Find some helpers.
    2. Peel and slice potatoes, carrots, topinambur, chop onions and garlic. Combine in a large cattle, add olive oil, ground salt and pepper, stir together. Set aside.
    3. Slice the eggplant in 5-6 thin slices, place on a plate, ground pink salt on them, gently massage the salt to cover all the eggplants. Set aside for 10 minutes. Then rinse and slice into small peaces.
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